Chicken Florentine

something quick and simple for dinner.

4 large chicken breasts, boneless and skinless

8 oz fresh mushrooms, sliced

1 shallot, sliced

2 Tbsp olive oil

1/2 tsp garlic powder

12 oz fresh spinach

1 can cream of chicken soup

1 cup half & half  

1/8 tsp ground nutmeg

Directions

Wash and dry the chicken breasts, and season with salt and pepper. Place half the olive oil in a medium skillet and cook the chicken about 4 minutes on each side over medium heat. Remove to plate, cover with foil, and keep warm.

Place the rest of the olive oil in the same skillet and heat over medium heat. Sautee the mushrooms and shallots until well cooked and the liquid from the mushrooms has evaporated. Sprinkle with the garlic powder.

Add the spinach to the skillet and heat through until wilted. Stir in the soup, cream, and nutmeg, and blend well. Return the chicken breasts to the skillet and cover. Cook over low heat until chicken is done and flavors blend, about 8 minutes longer. 

http://www.justapinch.com/recipes/main-course/chicken/easy-chicken-florentine.html